INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by 2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively. DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”: – adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour); – osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour). It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on. The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products.

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INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE PROTEIN-HYDROCARBON COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

EUREKA Life Sciences ◽

10.21303/2504-5695.2018.00668 ◽

2018 ◽

Vol 4 ◽

pp. 63-68

Author(s):

Iryna Tsykhanovska ◽

Victoria Evlash ◽

Alexandr Alexandrov ◽

Tetiana Lazareva ◽

Oksana Bryzytska

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Bound Water ◽

Food Supplement ◽

Wheat Bread ◽

Prolonged Storage ◽

Bakery Products ◽

Innovative Technologies ◽

Wheat Dough ◽

Material Sources

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ecologically unfavorable regions, manufacturing products with prolonged storage terms, high consumption characteristics, diet destination, for treating-prophylactic nutrition. The development of innovative technologies of bakery products of rye-wheat flour is based on revelation of conceptual approaches, connected with creation of new functional technological properties of dough systems and ready products. That is why in bread technologies there are searched new raw material sources, food supplements-improvers, able to raise consumption characteristics, storage terms, food value; to enrich a ready product with functional ingredients and so on. The water-retaining capacity (WRC) – is one of main functional-technological parameters of food raw materials and ready products, because it favors the output, prime cost and quality characteristics of bakery products. For increasing WRC of rye-wheat dough, there is proposed the polyfunctional food supplement “Magnetofood”. For reasoning the mechanism of its interaction with polymer matrixes of lipo- and glucoproteids of rye-wheat flour and WRC mechanism of the food supplement “Magnetofood” in rye-wheat dough – there was investigated the influence of “Magnetofood” on processes of hydration, dissolution and water-retention of rye-wheat flour. It was established, that introduction of the food supplement “Magnetofood” in rye-wheat flour in amounts: 0,10; 0,15; 0,20 % of a flour mass increases its solubility and WRC: solubility – by 4,5 – 12,5 %; WRC – in 1,1 – 1,3 times, respectively. The rational dose of the food supplement “Magnetofood” is experimentally determined -– 0,15 % of a flour mass. There was investigated the influence of the food supplement “Magnetofood” on a quantity of bound water by experimental samples of rye-wheat flour at temperatures from 30 to 70 оС. It was established, that the temperature growth in experiments results in increasing the quantity of bound water for all experimental samples. Addition of “Magnetofood” in amounts: 0,10; 0,15; 0,20 % of a flour mass favors the increase of bound water in 1,2 – 1,5 times, comparing with the control (without “Magnetofood”). The received experimental data may be used at developing the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at developing innovative technologies of food system systems (especially, meat, confectionary, milk ones). The results of the study may be used for developing recipes and technologies of food products for increasing their output, water-retaining and stabilizing capacities.

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Maximizing the incorporation of cassava flour as an adjunct in bread baking in Nigeria

10.31221/osf.io/qs572 ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Wheat Flour ◽

Wheat Gluten ◽

Egg White ◽

Absorption Capacity ◽

Food Sources ◽

Wheat Bread ◽

Cassava Flour ◽

Composite Flours ◽

Acceptable Quality ◽

Composite Bread

Bread is popular around the world and is one of the world’s oldest foods. Bread is usually made from common wheat-flour dough. Till date most people are not familiar with other types of bread apart from that made from 100% wheat flour. When a part of wheat flour is replaced with flours from other food sources (yam, cassava, etc) the wheat gluten is automatically reduced. This study aimed at re-examining the approval of ten percent (10%) cassava flour inclusion in bread baking in Nigeria and evaluating higher % substitutions, with a view to increasing cassava carrying capacity for producing acceptable bread. The water absorption capacity (WAC) of wheat, cassava and composite flours ranged from 62.7 to 79% while oil absorption capacity (OAC) ranged from 4.5 to 72%. As cassava percent inclusion increased both WAC and OAC increased. Bread loaves produced from 10-20% inclusions without egg white had sensory scores of 3.2 to 3.9 and were significantly (p < 0.05) better than 25-30% wheat cassava composite bread loaves. In all sensory attributes, 10-20% cassava inclusion, with added egg white, produced bread loaves which were as good as 100% wheat bread. In terms of taste, colour, odour and texture 25-30% composite bread loaves had identical sensory values. This study showed that bread of acceptable quality can be produced from wheat flour substituted with up to 30% cassava flour.

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INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE CARBOHYDRATE COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

EUREKA Life Sciences ◽

10.21303/2504-5695.2018.00662 ◽

2018 ◽

Vol 3 ◽

pp. 56-64

Author(s):

Iryna Tsykhanovska ◽

Victoria Evlash ◽

Alexandr Alexandrov ◽

Tetiana Lazareva ◽

Tetiana Yevlash

Keyword(s):

Food Systems ◽

Raw Materials ◽

Food Supplement ◽

Wheat Starch ◽

Raw Material ◽

Wheat Bread ◽

Initial Moment ◽

Wheat Dough ◽

Material Sources ◽

Different Temperatures

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, functional ingredients and so on are searched for in bread technologies. For using new raw material and food supplement types, it is necessary to know their functional-technological properties (FTP) that allows to prognosticate the behavior of powder-like raw materials and food supplements in food masses at technological processing and storage of ready products. The water-retaining capacity (WRC) is one of main functional-technological parameters of carbohydrate-containing raw materials, because it favors the outcome, structural-mechanical properties and quality characteristics of ready products. The authors introduced “Magnetofood” polyfunctional food supplement for increasing WRC of rye-wheat dough. For grounding the mechanism of forming supramolecular groups in carbohydrate food systems: Magnetofood-polysacharide-water, there was studied the influence of “Magnetofood” food supplement on processes of hydration, swelling and water-retention by rye-wheat starch and rye-wheat flour. It was established, that introduction of “Magnetofood” food supplement in rye-wheat starch and flour in amounts: 0,10; 0,15; 0,20 % to the mass of starch or flour increases swelling and water-retaining capacity (WRC) of starch and flour: swelling in 1,3–1,5 and 1,5–2,25 times, respectively; WRC in 1,10–1,15 and 1,1–1,3 times, respectively. The rational dose of “Magnetofood” food supplement – 0,15 % to the mass of dry raw material was experimentally set. There was studied the influence of “Magnetofood” food supplement on rheological properties of water suspensions of rye-wheat starch and flour at different temperatures and different speeds of shift. It was established, that adding “Magnetofood” in amount 0,15 % favors increasing the effective viscosity of suspensions of experimental samples of starch and flour at temperatures: (23±2) ºС and (40±2) ºС comparing with control samples in average by 29,0 % – for starch and by 22,0 % – for flour at 23 °С and by 16,0 % – for starch and by 10,0 % – for flour at 40 °С. There was studied the dynamics of changing viscosity of colloid solutions of starch and flour, enriched with “Magnetofood” in amount 0,15 % to the mass of dry raw material in the keeping process at different temperatures and shift speed 9 s-1. There was established the increase of viscosity of suspensions of rye-wheat starch and flour in the process of infusion (especially at adding “Magnetofood”) that is connected with continuing hydration and swelling process. It was demonstrated, that the temperature increase of the colloid system from (23±20) ° С to (40±2) °С favors the increase of its viscosity – both at the initial moment and in infusion process during 30 min in average by 20,0–25,0 % at the expanse of the aforesaid processes. Moreover, adding “Magnetofood” accelerates and intensifies the processes of swelling and hydration of experimental samples of rye-wheat starch and flour comparing with control ones. The received experimental data may be used at elaborating the technology of rye-wheat bread, enriched with “Magnetofood” food supplement; and also at elaborating innovative technologies of carbohydrate food systems. The results of this study may be used at elaborating recipes and technologies of carbohydrate-containing food products for increasing their viscosity, water-retaining and stabilizing capacities.

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INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR

Food Science and Technology ◽

10.15673/fst.v14i2.1717 ◽

2020 ◽

Vol 14 (2) ◽

Author(s):

A. Zaparenko ◽

S. Didenko ◽

O. Holyk ◽

Y. Goloventsov

Keyword(s):

Wheat Flour ◽

Wheat Starch ◽

Model Systems ◽

Technological Properties ◽

Wheat Dough ◽

Regular Shape ◽

Higher Temperature ◽

Baked Products ◽

Starch Paste ◽

Better Than

The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as wheat flour does. It has been shown that gluten of emmer flour is 1.2 times less strong and 1.3 times more elastic than gluten of wheat flour, and can be included in the 2nd group of quality. According to the results of farinographic tests, it has been established that the experimental emmer dough sample is formed 2 minutes earlier and is 3 times less stable than wheat dough. The results of the alveographic tests have shown that, compared to wheat dough, the tenacity of emmer dough is lower by 25.9%, the extensibility is higher by 26.3%, its alveogram configuration ratio is lower by 36.4%, and its baking strength is lower by 28.2%. It has been established that the starch of emmer flour starts being gelatinised (turning into paste) a little later and at a slightly higher temperature than wheat flour starch does. The maximum viscosity of wheat starch paste is by 58.3% higher than that of emmer starch paste. It has been established that the falling number of emmer flour is by 9.6% smaller in comparison with that of wheat flour. The dough-raising capacity of model yeast dough systems prepared from emmer flour is by 25.0% better than it is in model systems made from wheat flour. It has been found that in emmer yeast dough, fermentation processes are more intensive than in wheat yeast dough: at the end of fermentation, the emmer dough had by 13.3% higher titrated acidity and had formed by 12.5% more carbon dioxide. The volume of emmer dough was by 16.7% higher than that of wheat dough. The sensory evaluation of unleavened and yeasted puff pastries made from emmer flour has shown that they are not inferior in quality to baked products made from wheat flour, have a regular shape and a bright crust colour, and are large in volume.

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About the possibility of modifying the recipe of bread «fitness» buckwheat by using walnut flour

Innovations and Food Safety ◽

10.31677/2072-6724-2021-31-1-25-33 ◽

2021 ◽

pp. 25-33

Author(s):

N. L. Naumova ◽

К. S. Kameneva ◽

К. V. Shchev’eva

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Wheat Gluten ◽

First Grade ◽

Similar Amount ◽

Bakery Products ◽

Food Technology ◽

Complete Protein ◽

Technology Specialists

Walnut flour is considered by food technology specialists as a source of complete protein, lipids, carbohydrates, minerals, vitamins, etc. The purpose of the research is to study the possibility of using walnut flour in the “Fitness” buckwheat bread technology in order to expand the range and increase the nutritional density of bakery products. The objects of research were: baking wheat flour of the first grade; walnut flour; bakery mix “Fitness Mix” buckwheat; control samples of “Fitness” buckwheat bread; experiment No 1 – replacing 15 % of wheat flour with an identical amount of walnut flour; experiment No 2 – with the replacement of 15 % of wheat flour with walnut flour and the replacement of 2 % of the bakery mixture with a similar amount of wheat gluten; experiment No 3 – with the replacement of 15 % of wheat flour with walnut flour and replacement of 4 % of the bakery mixture with wheat gluten; experiment No 4 – with the replacement of 15 % of wheat flour with walnut flour and the replacement of 6 % of the bakery mixture with wheat gluten. The quality and chemical composition of wheat flour, walnut flour and a mixture of bakery buckwheat were investigated. The superiority of walnut flour over wheat raw materials in terms of a number of nutrients was revealed. The priority role of wheat flour in the formation of porosity and the formation of the specific volume of bread is determined. Modification of the “Fitness” buckwheat bread recipe was carried out.

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RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"

EUREKA Life Sciences ◽

10.21303/2504-5695.2017.00511 ◽

2017 ◽

Vol 6 ◽

pp. 43-50 ◽

Cited By ~ 5

Author(s):

Iryna Tsykhanovska ◽

Victoria Evlash ◽

Alexandr Alexandrov ◽

Tetiana Lazareva ◽

Karina Svidlo ◽

...

Keyword(s):

Experimental Data ◽

Food Supplement ◽

Wheat Bread ◽

Technological Parameters ◽

Moisture Retention ◽

Fermentation Time ◽

Wheat Dough ◽

Positive Effect

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough. The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd".

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Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough

Czech Journal of Food Sciences ◽

10.17221/6611-cjfs ◽

2013 ◽

Vol 19 (No. 6) ◽

pp. 219-223

Author(s):

Z. Špačková ◽

J. Příhoda ◽

S. Rovnaníková

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Iodine Deficiency ◽

Daily Intake ◽

Loaf Volume ◽

Bakery Products ◽

Wheat Dough ◽

The Common ◽

Baked Products ◽

Simultaneous Enrichment

Several ways are recommended how to avoid iodine deficiency in food of many countries’ population. In addition to the common use of salt fortified with KI, KJO3 can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO3 on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO3 was tested in combination with a commercial complex improver. Loaf volume was increased by the addition of 2 or 3 ppm of iodate to flour. The dose of iodine improving bread volume showed satisfactory correspondence to 50% of recommended daily intake that is allowed for bakery products by the Czech law.

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TECHNOLOGY AND RECIPES OF BAKERY PRODUCTS OF HIGH NUTRITIONAL VALUE BASED ON THE DEVELOPED COMPOSITE MIXTURES

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.4.8 ◽

2020 ◽

Author(s):

В.Ю. АЙРУМЯН ◽

Н.В. СОКОЛ ◽

Е.А. ОЛЬХОВАТОВ

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Rice Flour ◽

General Purpose ◽

Wheat Bread ◽

Rice Grain ◽

Bakery Products ◽

Corn Flour ◽

Degree Of Satisfaction ◽

Rice Processing

Разработаны рецептуры и технологии производства хлебобулочных изделий с продуктами переработки риса в основе состава мучных композитных смесей для повышения их пищевой ценности. Исследованы образцы рисовой муки и мучки, муки кукурузной и пшеничной общего назначения М55-23 отечественных производителей. Контрольный образец – рецептура хлеба из пшеничной муки общего назначения. Опытные образцы состояли из композитных смесей (КС): I КС – мука пшеничная общего назначения и мучка рисовая в соотношении 90 : 10; II КС – мука пшеничная общего назначения, мука рисовая, мука кукурузная и мучка рисовая в соотношении 50 : 20 : 20 : 10. Целевым улучшителем предложен пектин яблочный. Определен максимальный удельный объем образцов формового хлеба, изготовленного с внесением 0,3% пектина в смеси с поваренной солью при последующем растворении полученного состава в воде, см3/100 г: контроль – 289; с I КС – 285; со II КС – 280. Пищевая ценность по белкам составила 8,12; 8,55; 9,12 г/100 г в образцах хлеба контрольном, «Лучик», «Мания» соответственно. Содержание витаминов, мг/100 г: В1 – 0,31; 1,36; 1,46; В2 – 0,26; 1,32; 1,52; РР – 0,47; 3,55; 4,02 в образцах хлеба контрольном, «Лучик», «Мания» соответственно. Установлено, что внесение КС на основе продуктов переработки зерна риса в состав рецептур пшеничного хлеба «Лучик» и «Мания» повышает содержание белков на 6 и 12%, жиров в 2–2,5 раза соответственно по сравнению с контролем. Внесение в рецептуру хлебобулочных изделий мучки рисовой, муки рисовой и муки кукурузной повысило содержание К и Р в 100 гготового продукта в 3–3,5 раза, Mg и Fe в 4–4,5 и 6–6,5 раз соответственно, витаминов В1 и В2 в 4,5–5,5 раз соответственно, витамина РР в 8 раз, что увеличило пищевую ценность по минеральным веществам в 2 раза, а по витаминам – в 7 раз по сравнению с контролем. Энергетическая ценность новых изделий повысилась в сравнении с контролем в среднем на 18%. Установлено, что при употреблении 250 гхлеба «Лучик» на основе I КС степень удовлетворения организма в белке для мужчин и женщин III группы активности в возрасте 30–39 лет и детей в возрасте 14-18 лет составила 26,8% суточной потребности; в минеральных веществах – 15,7; 16,7 и 18,9% соответственно. При употреблении 250 г хлеба «Мания» на основе II КС степень удовлетворения в белке составила 25,6; 30,8 и 28,5% суточной потребности соответственно. Выявлено, что содержание основных пищевых веществ – белка, пищевых волокон и минеральных веществ в вырабатываемом на основе II КС хлебе «Мания» выше на 8,0; 4,0 и 10,7% соответственно по сравнению с хлебом «Лучик». Recipes and technologies for the production of bakery products with rice processing products based on the composition of flour composite mixtures to increase their nutritional value have been developed. Samples of rice flour and flour, corn flour and wheat flour of general-purpose type M55-23 of domestic producers were studied. The control sample is a recipe for bread made from general-purpose wheat flour. The prototypes consisted of composite mixtures (CM): I CM – general-purpose wheat flour and rice flour in a ratio of 90 : 10; II CM – general-purpose wheat flour, rice flour, corn flour and grain rice processing products in a ratio of 50 : 20 : 20 : 10. The target improver is apple pectin. The maximum specific volume of samples of tin bread of adding 0,3% pectin in a mixture with table salt with subsequent dissolution of the resulting composition in water, cm3/100 g was defined: control – 289; with I CM – 285; with II CM – 280. The nutritional value of proteins was 8,12; 8,55; 9,12 g/100 g in the samples of bread control, «Luchik», «Maniya», respectively. Vitamin content, mg/100 g: B1 – 0,31; 1,36; 1,46; B2 – 0,26; 1,32; 1,52; PP – 0,47; 3,55; 4,02 inthe control bread samples, «Luchik», «Maniya», respectively. It was found that the introduction of CM based on rice grain processing products into the recipes of wheat bread «Luchik» and «Maniya» increases the protein content by 6 and 12%, fat by 2–2,5 times, respectively, compared to the control. Adding grain rice processing products, rice flour and corn flour to the recipe of bakery products was increased the content of K and P in 100 g of the finished product by 3–3,5 times, Mg and Fe by 4–4,5 and 6–6,5 times, respectively, vitamins B1 and B2 by 4,5–5,5 times, respectively, vitamin PP by 8 times, which was increased the nutritional value of minerals by 2 times, and vitamins by 7 times compared to the control. The energy value of new products increased by an average of 18% compared to the control. It was found that when using 250 g of bread «Luchik» on based the I CM, the degree of satisfaction of the body in protein for men and women of the III activity group aged 30–39 years and children aged 14–18 years was 26,8% of the daily requirement; in minerals – 15,7; 16,7 and 18,9%, respectively. When using 250 gof bread «Maniya» on based II CM, the degree of satisfaction in protein was 25,6; 30,8 and 28,5% of the daily requirement, respectively. It was found that the content of the main food substances-protein, dietary fiber and minerals in the bread «Maniya» produced on the basis of the II CM is higher by 8,0; 4,0 and 10,7%, respectively, compared with the bread «Luchik».

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Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Mediterranean Journal of Chemistry ◽

10.13171/mjc55/01606041425/bouzouita ◽

2016 ◽

Vol 5 (5) ◽

pp. 548-553 ◽

Cited By ~ 2

Author(s):

Maroua Boubaker ◽

Chokri Damergi ◽

Chaima Ben Marzouk ◽

Christophe Blecker ◽

Nabiha Bouzouita

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Functional Foods ◽

Total Phenol ◽

Wheat Bread ◽

Total Phenol Content ◽

Bakery Products ◽

Cynara Scolymus ◽

Industrial Manufacture ◽

Legume Flours

Legume flours, due to their phenol and fibre content, are ideal ingredients for improving the nutritional value of bakery products. In this study, artichoke stem powder (ASP) was used to substitute 0%, 2.5%, 5%, 7.5% and 10% of wheat flour for making breads. Proximate composition of wheat flour and ASP were determined. Bread qualities and total phenols content were analyzed and compared with those of wheat bread. Results show that ASP contained 10.37% moisture, 10.28% ash, 11.53% protein, 0.86% fat, 51.29% fibre and 1350 mg EAG/100g d.m. ASP addition considerably modified the bread quality: altered appearance and texture, darker crumb and more intense odour were observed. From the sensory evaluation, tastes of bread with higher content of ASP (7.5 and 10%) were the most acceptable for assessors. Total phenol contents of breads significantly increased with the addition of ASP. Therefore ASP may be considered as valuable ingredients for industrial manufacture of functional foods.

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INVESTIGATION OF THE EFFICIENCY OF USING HOP LEAVENS IN THE TECHNOLOGY OF WHEAT BREAD

EUREKA Life Sciences ◽

10.21303/2504-5695.2018.00562 ◽

2018 ◽

Vol 1 ◽

pp. 61-68

Author(s):

Valentina Rak ◽

Vira Yurchak ◽

Olena Bilyk ◽

Vladimir Bondar

Keyword(s):

Wheat Flour ◽

Yeast Cells ◽

Wheat Bread ◽

Phase Method ◽

Bakery Products ◽

Life Activity ◽

Research Results ◽

Small Content

The use brews in preparing leavens provides yeast cells’ and lactbacteria’s life activity with nutrients. The process of sugaring of bitter brews depending on parameters of their preparation was studied, and it was established, that the most intensity of sugars accumulation takes place during 1 hour of sugaring at the moisture mass share in brew 78,0 %. It is recommended to use such developed bitter brew in the technology of rye-wheat bread with the small content of rye four (10…12 %) or wheat bread of sorted flour. It is recommended to use the four-phase method of preparing dough by the scheme: “sugared “bitter” brew → brew, fermented by homo-enzymatic thermophilic FMB L.Delbrükii‒76 → hop leaven, fermented by yeast of S. cerevisiae L-1 race and homo-enzymatic mesophilic LMB L. Plantarum-30 → dough». At using 25 % of leaven, the acidity of dough and ready products decreases by 2,0 degrees. That is why it is recommended to use this method of preparing bakery products of wheat flour. At that there is provided the better fluffiness and crumb state and prolongation of freshness of bakery products. According to the research results, there was developed the apparatus-technological productive scheme that can be introduced on special lines.

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